It’s Labor Day! What better way to celebrate than with a BBQ and a delicious end-of-summer dessert Peach Blueberry Galette! My husband is in charge of the BBQ (Beef and Chicken kabobs) which leaves me in charge of dessert. Our local Farmers Market had gorgeous peaches this week. I picked up several! Some are for lunch (Go to: Brown Bag Challenge) but the rest are for my Galette. Since I had to work today, I am cheating and using store-bought refrigerated pie crust. Don’t judge. You’ve all had busy days before too.
Dough:
2 – Pilsbury Refrigerated Pie Crusts
Fruit Filling:
3 1/2 cups thinly sliced peaches (about 4 large peaches should do it!)
2 cups fresh blueberries
1/4 cup light brown sugar
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 tsp vanilla extract
1 tsp fresh minced ginger
3 TBS cornstarch
Egg Wash:
1 egg white
1 TBS fat-free milk
1 TBS turbinado sugar
Heat oven to 350.
Combine all the ingredients for the fruit filling in a large bowl. Toss gently to make sure all the fruit gets coated with cornstarch. The cornstarch will keep most of the juice from running out of the Galette as it cooks.
Doesn’t it look good?
Unroll one of the pie crusts and sandwich it between two large pieces of was paper. Roll out the dough until you have about a 12 inch circle. If you roll the dough between wax paper it won’t stick to either your counter top or your rolling-pin! Cover a cookie sheet with parchment paper and then transfer your crust circle to the parchment. Put half the fruit mix in the center of the dough, leaving about a two-inch border.
Fold the border over the filling. The dough will overlap and create pleats. Press gently to adhere the pleats to each other.
The wonderful thing about Galettes is they are not perfect! You don’t have to worry about having even folds in your dough or getting the fruit to lay in concentric circles. This is a very “rustic” (and Imperfect Kitchen style) dessert. YUM!
Whisk the egg white and milk in a small bowl to create an egg wash. Brush dough tops with the wash. Sprinkle the wet dough with turbinado sugar.
Bake for 1 hour, or until the crust is golden and the filling is bubbly.
Cool on a wire rack for at least 20 minutes to allow the dough and filling to set up a little. If you serve it too quickly, the sides may crack. I’m all for a rustic dessert but you don’t want fruit falling all over the place! Once it’s cool, cut each Galette into quarters and serve. Enjoy!
- Dough:
- 2 – Pilsbury Refrigerated Pie Crusts
- Fruit Filling:
- 3 1/2 cups thinly sliced peaches about 4 large peaches should do it!
- 2 cups fresh blueberries
- 1/4 cup light brown sugar
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 1 tsp fresh minced ginger
- 3 TBS cornstarch
- Egg Wash:
- 1 egg white
- 1 TBS fat-free milk
- 1 TBS turbinado sugar
- Heat oven to 350.
- Combine all the ingredients for the fruit filling in a large bowl. Toss gently to make sure all the fruit gets coated with cornstarch. The cornstarch will keep most of the juice from running out of the Galette as it cooks.
- Unroll one of the pie crusts and sandwich it between two large pieces of was paper. Roll out the dough until you have about a 12 inch circle. If you roll the dough between wax paper it won’t stick to either your counter top or your rolling-pin! Cover a cookie sheet with parchment paper and then transfer your crust circle to the parchment. Put half the fruit mix in the center of the dough, leaving about a two-inch border.
- Fold the border over the filling. The dough will overlap and create pleats. Press gently to adhere the pleats to each other.
- The wonderful thing about Galettes is they are not perfect! You don’t have to worry about having even folds in your dough or getting the fruit to lay in concentric circles.
- Whisk the egg white and milk in a small bowl to create an egg wash. Brush dough tops with the wash. Sprinkle the wet dough with turbinado sugar. Now, do it all again to create the second Galette.
- Bake for 1 hour, or until the crust is golden and the filling is bubbly.
- Cool on a wire rack for at least 20 minutes to allow the dough and filling to set up a little. If you serve it too quickly, the sides may crack.
- Once it’s cool, cut each Galette into quarters and serve.
